Quote from: boboiseau on September 10, 2011, 02:59 PM
  Just wish that I had found this curry nirvana years ago, I shall certainly be trying many of therecipes.
Bob

Can't think of a more apt description than that really  ;D.  Welcom Bob.  Enjoy the site and look forward to your contribution.

Dave

Hi Chilipopper.  Welcome to the forum.  There are many experts on here who are prepared to share their recipes and experiences re. Glasgow curry.  And Panpot has made a large contribution for all to share.  Enjoy what the forum has to offer but don't exclude all the stuff from south of the border  ;D.  There are some real gems there too 
Dave

Welcome Alarmist10.  You have joined the best forum on the web with loads of recipes and tips for making damn good curries.  Bare with the site as it's having a few technical issues at the moment which Admin is sorting out.

Quote from: mr.mojorisin on September 03, 2011, 12:37 PM
i've just polished off the following 
2 square sausages
2 slices of stornoway black pudding
2 tattie scones
2 fried eggs
2 rashers of smoked bacon
2 buttered rolls
...and a cup of coffee made with full fat milk
was gonna take a picture but my camera doen't do widescreen

Sounds like a full Scottish Mr M.  I could certainly polish that off at the moment.  But i'd better leave plenty of room for my vindaloo

Quote from: mr.mojorisin on September 03, 2011, 12:37 PM
i've just polished off the following 
2 square sausages
2 slices of stornoway black pudding
2 tattie scones
2 fried eggs
2 rashers of smoked bacon
2 buttered rolls
...and a cup of coffee made with full fat milk
was gonna take a picture but my camera doen't do widescreen

A full Scottish then  ;D.  And damn nice it sounds too.  I could eat that myself right now but i'm gonna leave plenty of room for my vindaloo ;D

Quote from: 976bar on September 03, 2011, 11:47 AM
Sounds right up my street, I'm not one for sweet sauces and love garlic and onion. As for the diet? well I can indulge once in a while can't I?

This definitely would be classed as indulgence 976  .  I will post recipe next time i cook it so that there are accompanying pictures.  That will give you chance to save up your sins for a high cholesterol treat  ;D

Quote from: Ramirez on September 03, 2011, 10:24 AM

Quote from: curryhell on September 03, 2011, 10:16 AM
Not sure if anybody is familiar with it - Chicken Patalla.  common in Ireland but i've never seen it on any menu over here.  Will post this at some stage when i make it again as i forgot to take pics  was in too much of a hurry to get to the pub ;D ;D ;D

Never heard of it myself, but definitely post the recipe when you get a chance - that's if it gets good feedback, of course! 

I am quietly confident that the feedback will be a thumbs up.  I honed my recipe for this dish to satisfy a very fussy and discerning young niece of mine who is now living in Australia.  If you like a curry in a tandoori sauce that isn't sweet, then you'll enjoy this one.  The menu description - Chicken Patala
Spring chicken cooked with mixed herbs, onion and garlic in a special sauce.  My version is as good as the one served in the Eastern Tandoori in Galway city -  according to my niece anyway.  I have cooked it for others who have raved about it too.  But it isn't one for those on a diet ;D ;D

I've just settled for a mug of hot strong tea and a cigarette .  Have substantial remains of my local BIR chicken vidaloo with loads of fresh green chillis, saag aloo and pilau in the fridge.  I'll have that for supper later.  Couldn't keep my eyes open long enough last night to warm it up and eat it  ;D.   Not sure if it was tiredness or the Leffe that caused it .  Am currently waiting feedback on a dish i cooked yesterday eve for a friend (i do delivery service for special people only!!!).  Not sure if anybody is familiar with it - Chicken Patalla.  common in Ireland but i've never seen it on any menu over here.  Will post this at some stage when i make it again as i forgot to take pics  was in too much of a hurry to get to the pub ;D ;D ;D

Interesting video.  Thanks for posting coolflow. The kitchen is a bit claustrophobic for my liking .  Would hate to be working that range when things get really busy.  Everything is to hand but certainly isn't as well laid out and organised as many of the other kitchens i have visited.  Look forward to your follow up video and the secrets of whats in the bottles ;D

Quote from: chewytikka on April 23, 2011, 10:42 AM

Quote from: Razor on April 23, 2011, 10:07 AM
Hi Chewy,

Loving your work my friend, and as Jal Frezi is my favourite, this is certainly going to get a go.

Very interested in the chilli/coriander paste.  What kind of quantities would you suggest and how long would the paste keep, in the fridge?

Thanks in advance,

Ray

Hi Ray
I've never really measured it, just a handful of green chillies and probably 3 inch of stalks
off the bottom of a bunch or a good handful of chopped coriander, 2 or 3 tbs of veg oil and a pinch of salt,
blitz to form a paste, put in a airtight container it will last at least a week in the fridge.
cheers

This is great stuff.  I froze mine in ice cube trays and like to add it to many of the dishes i personally like.  Tastes good on a poppadum too